Sunday, October 20, 2013

My last recipe on the 16th Oct 2013 was the Jajang-Bab/炸酱烩饭/짜장밥. The "Jajang"
is suitable for the rice and noodle.Jajangmyeon (자장면; 짜장면; jjajangmyeon), is a noodle dish topped with a thick sauce made of chunjang
(a salty black soybean paste), diced pork and vegetables, and sometimes also seafood.
Jajang (alternately spelled jjajang), the name of the sauce, is
the Korean pronunciation of the Chinese characters 炸醬, which
literally means "fried sauce." Myeon (also spelled myun) means
"noodle".
The dish originated from zhajiangmian (炸醬麵, literally
"fried sauce noodles") in China's Shandong region.
The pronunciation of the dish's name is nearly identical to that of its Korean
counterpart. But Korean jajangmyeon differs from Chinese
zhajiangmian, as Korean jjajangmyeon uses black Korean
chunjang including caramel, and onions.Jajangmyeon uses thick noodles made from white wheat flour. The
noodles, which are made entirely by hand and not by machines, are called
sutamyeon (수타면; 手打麵) are praised in South Korea as an essential
ingredient of good jajangmyeon.
The sauce is made with a dark soybean paste. This paste, which is made from
roasted soybeans and caramel, is called
chunjang (literally "spring paste", hangul: 춘장; Chinese: 春醬) when
unheated, while the heated sauce (containing vegetables and meat or seafood) is
called jjajang (literally "fried sauce"). Chunjang is stir-fried
with diced onions, ground meat (either beef or pork) or chopped seafood, and
other ingredients. The meat stock is
added to reduce the salty taste, and potato
starch or cornstarch is
added to give the sauce a thick consistency. The sauce is served hot over
noodles, sometimes with sliced raw cucumbers. The
same sauce is also used to make jajangbap (rice served with the sauce) and
jajangtteokbokki (tteokbokki made
with the sauce instead of the usual spicy sauce).
Variations of the jajangmyeon dish include ganjajangmyeon
(간자장면), which is jajangmyeon served with the jajang sauce without
the starch, with the sauce and noodles being served separately in different
bowls, and samseon jajangmyeon (삼선자장면; 三鮮炸醬麵), which incorporates seafood
such as squid, shrimp, sea
cucumber, and others (but never fish). Samseon ganjajangmyeon
(삼선간자장면; 三鮮간炸醬麵) consists of noodles served with sauce, which contains seafood
on the side. Jajangbap is essentially the same dish as
jajangmyeon, but made with rice instead of noodles.炸醬麵是指一种面条食用方法，用煮麵條和炸醬相混合，食用时将面条和炸醬混合均匀.韓國的炸醬麵，是由華僑帶入韓國，以春醬（黑豆醬）為調味料，加上洋蔥、蝦、肉類等。風味獨特，已經自成一格。
（source：wikipedia)
P/s: The recipe for "Jajang",please refer to the Jajang-Bab/炸酱烩饭/짜장밥
炸酱的食谱，请参阅 Jajang-Bab/炸酱烩饭/짜장밥

Wednesday, October 16, 2013

In Korea, "Jajangyang Myeon" is a very popular Korean-Chinese dish. The
delivery service for this Jajang Myeon is the best in the world,it will be
delivered to you at any time,at any place if you order..
Today , I am going to share with you the " Jajang Bab" instead of "Jajang
Myeon"..As the sauce for "Jajang Myeon" is also good for rice too...

Jajangmyeon (자장면; 짜장면; jjajangmyeon), is a noodle dish topped with a thick sauce made of chunjang
(a salty black soybean paste), diced pork and vegetables, and sometimes also seafood.
Jajang (alternately spelled jjajang), the name of the sauce, is
the Korean pronunciation of the Chinese characters 炸醬, which
literally means "fried sauce." Myeon (also spelled myun) means
"noodle".
The dish originated from zhajiangmian (炸醬麵, literally
"fried sauce noodles") in China's Shandong region.
The pronunciation of the dish's name is nearly identical to that of its Korean
counterpart. But Korean jajangmyeon differs from Chinese
zhajiangmian, as Korean jjajangmyeon uses black Korean
chunjang including caramel, and onions.

The sauce is made with a dark soybean paste. This paste, which is made from
roasted soybeans and caramel, is called
chunjang (literally "spring paste", hangul: 춘장; Chinese: 春醬) when
unheated, while the heated sauce (containing vegetables and meat or seafood) is
called jjajang (literally "fried sauce"). Chunjang is stir-fried
with diced onions, ground meat (either beef or pork) or chopped seafood, and
other ingredients. The meat stock is
added to reduce the salty taste, and potato
starch or cornstarch is
added to give the sauce a thick consistency. The sauce is served hot over
noodles, sometimes with sliced raw cucumbers. The
same sauce is also used to make jajangbap (rice served with the sauce) and
jajangtteokbokki (tteokbokki made
with the sauce instead of the usual spicy sauce).

Sprinkle a pinch of pepper and salt...No much salt is required because the
"Chunjang" is rather salty..
撒入少许的胡椒粉和盐调味。无需加入太多的盐，因为“春酱”会比较咸。。

Add in the stir-fried black bean sauce/Chunjang...
加入已爆香的春酱。。。

Fry the vegetables,etc and black bean sauce evenly...
将蔬菜类等和春酱炒均。。

Add in 1/2 cup of water and boil it, till all the ingredients become
soft.
倒入 1/2 杯的水，煮至滚和蔬菜类变软。。

Finally, stir in the dissolved cornstarch. Cook until the sauce is
thicken..
最后加入淀粉糊,煮至浓。。。

Place the "jajang"on the top of the rice when you serve..Mic the rice and
jajang well just as you eat the bibimbab...
将炸酱放在饭上面，拌均炸酱和饭，吃法类似韩式拌饭一样。。。

For preparing the "jajang" :
"Chujang"/춘장 2 Tsp
cooking oil 4 Tsp ( cooking oil is 1.5 or 2 times of Chujang)
sugar 1/2 Tsp ( The purpose for adding in the sugar is to balance out the
bitterness and saltiness of the Chujang)